Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ekaterina Reshetnik"'
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 42, Iss 1, Pp 15-20 (2020)
The introduction of plant raw material into minced meat is considered one way to obtain high-quality meat products with a specified composition. The aim of the research was to study the effects of black cumin seed cake on the quality and mineral va
Externí odkaz:
https://doaj.org/article/fc5b73153fc346b289a5847b960e231b
Publikováno v:
Food Industry. 5:26-32
The article concerns the specifics of combining in the formulation animal and vegetable raw materials in order to create a food product with a balanced amino acid and fatty acid composition. It presents the results of studying the influence of plant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b58113ea05380587d33a9d2e3dff8eb1
https://doi.org/10.29141/2500-1922-2020-5-4-4
https://doi.org/10.29141/2500-1922-2020-5-4-4
Publikováno v:
Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021) ISBN: 9783030914011
Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)
Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e59bcafe3eb0eea1e4820d6598fb7495
https://doi.org/10.1007/978-3-030-91402-8_68
https://doi.org/10.1007/978-3-030-91402-8_68
Publikováno v:
E3S Web of Conferences, Vol 203, p 04002 (2020)
The article presents the results of research on the quality of Lavitol – B premix in accordance with the requirements of regulatory and technical documentation, two versions of starter cultures with different strain ratios of cultures and their imp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd10b642e51aafe08c0cffc0201e9555
https://doi.org/10.1051/e3sconf/202020304002
https://doi.org/10.1051/e3sconf/202020304002
Autor:
Ekaterina Reshetnik, Elena Utochkina
Publikováno v:
Foods and Raw Materials, Vol 1, Iss 1, Pp 88-94 (2013)
In this paper the results of the study of the structure and properties of arabinogalactan extracted from Dahurian larch as well as its influence on the formation of fermented milk products are presented. The optimum application rate of arabinogalacta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::184e3681e638ae22b5ff28c9ae5c4a7d
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